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Thursday, April 14, 2016

LOVE A DUCK CLUB SANDWICH

Editor’s note: Each month, British Airways “Club”
magazine publishes as a regular feature a club sandwich recipe contributed by a
world class chef.BA is kind to share
the recipe with bloggers.In its April
2016 edition “Club Magazine” interviewed Chef Michael Wignall.Here’s his unusual take on the Club Sandwich:

When two-Michelin
star chef Michael Wignall took over from Michael Caines as executive head chef
at Gidleigh Park, The Sunday London Times
called it the ‘highest-profile handover on the British restaurant scene’. The
new appointee took time out from the kitchen to share his thoughts on this most
classic of dishes

“I
use the Club Sandwich as a benchmark of a hotel’s quality. You can tell a lot
from the standard of ingredients and care that goes in to making it.

“The
best I’ve had was at Tokyo’s Mandarin Oriental; the worst at a hotel in Bali.
It was such a surprise to see it on the menu, so I had to try it.
Unfortunately, the strong winds blowing on the beach worked against me: I had a
mouthful of grit by the end.

“I’d
give a seasonal twist to the Club Sandwich. In the summer, I’d use Isle of
Wight vine tomatoes, poached chicken, crispy braised coxcombs, and hen’s
egg-and-truffle mayonnaise. As it’s currently game season, I’d opt for an
organic duck egg, duck bresaola, braised duck tongue and watercress mayonnaise.
Enjoy.

Michael Wignall’s
seasonal duck Club Sandwich

(makes
one sandwich)

3
eggs

2
medium slices of duck bresaola

3
slices of bread, lightly toasted

½
avocado

Juice
of ¼ lime

1
dessert spoon of mayonnaise

250g
watercress

4g
Dijon mustard

8g
red wine vinegar

20g
water

100ml
sunflower oil

½
pear, peeled and diced

3
small duck tongues, braised

Fresh
truffle, grated

Yarrow

Method

1.
Make an egg yolk confit by cooking three whole eggs in water at 64­°C for 44
minutes, before transferring to a pan of cold water for 10 minutes.

2.
Break the eggs and rinse away the white under slow cold running water. You
should be left with a clean, semi-soft yolk. Beat the yolks and pour into a
piping bag. Leave to one side.

3.
Divide the slices of duck bresaola between two slices of toasted bread.

4.
Blend the avocado with the lime juice and mayonnaise, then spread onto the
third piece of toast.

5.
Now blend the watercress with the Dijon mustard, red wine vinegar and water
until smooth. Then slowly add the sunflower oil to make an emulsion, and
season.

6.
Build the sandwich, starting with the first piece of bread and duck bresaola, followed
by the avocado layer, then the second layer of duck. Trim all the edges so it’s
uniform.

7.
To finish, pipe the egg yolk confit and watercress emulsion on top, add the
cubes of pear, and place the duck tongues. Garnish with freshly grated truffle
and yarrow.

Caption

Michael’s
colourful yet delicate Club Sandwich, full of flavor.

MORE ON MICHAEL:

One
of the most respected chefs in the UK, Michael Wignall has won Michelin stars
in every kitchen he has headed since being awarded his first star in 1993.Michael is famed for his respect for food and
an ever evolving style which creates unique dishes full of flavour and
underpinned by a contemporary, less formal approach to fine cuisine.Describing his food as ‘modern, technical and
meaningful’, each element features to add flavour or texture, enticing diners
to experience new combinations and ingredients.